Preheat the oven to 180C. Line a 20cm baking dish with foil and grease with non-stick cooking spray. In a large mixing bowl using an electric handheld mixer cream the butter and sugar until light, fluffy and pale in colour. Add the eggs, vanilla, salt, bicarb and mix until well combined.

Fold in the flour and chocolate. Press half of the dough into the prepared dish and set aside.

In a saucepan over medium heat combine the condensed milk and salted caramel and stir until the caramel melts and the mixture is smooth. Pour over the cookie dough base and drop the remaining dough over the caramel in small teaspoon sized clumps.

Bake for 25-30 minutes until the center is just set, sprinkle with the salt flakes and allow to cool completely before lifting out of the dish and cutting into rectangular bars.

Salted caramel cookie bars

Recipe by Abbigail Damon

Ingredients:

1 cup unsalted butter, cubed and softened

1 cup brown sugar

½ cup castor sugar

2 large free range eggs

5ml vanilla paste

2,5ml salt

5ml bicarbonate of soda

2 ½ cups cake flour

1 cup milk chocolate chips

1 cup white chocolate, chopped

1 can condensed milk

250g Woolworths handcrafted salted caramel

1tsp sea salt flakes

How to make it:

Preheat the oven to 180C. Line a 20cm baking dish with foil and grease with non-stick cooking spray. In a large mixing bowl using an electric handheld mixer cream the butter and sugar until light, fluffy and pale in colour. Add the eggs, vanilla, salt, bicarb and mix until well combined.

Fold in the flour and chocolate. Press half of the dough into the prepared dish and set aside.

In a saucepan over medium heat combine the condensed milk and salted caramel and stir until the caramel melts and the mixture is smooth. Pour over the cookie dough base and drop the remaining dough over the caramel in small teaspoon sized clumps.

Bake for 25-30 minutes until the center is just set, sprinkle with the salt flakes and allow to cool completely before lifting out of the dish and cutting into rectangular bars.